Holm Oak Arneis 2024
- 93
- $32
- Drink by: 2025-2030
Share
Something of a unicorn as it is apparently the only Arneis made in Tasmania. After pressing and settling, the juice underwent fermentation in old oak barrels, with one quarter saved for their Numblot egg – a concrete egg-shaped fermentation vat made in France – with a further five months maturing on lees before bottling. The colour is deep straw, while the expressive nose exhibits honeysuckle, hay, apricot, nuts and stone fruit notes. A seductive texture sees a hint of oatmeal emerge. There is good acidity here, fine balance and impressive length. A really good example of Arneis. Enjoy it over the next four or five years. The only question is that if the grape can make wines of this quality, why on earth are more makers not planting it?
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
